Vegan Romesco Sauce

An easy, versatile sauce with simple, flavorful ingredients.

Enjoy as dip with seed crackers, spread on your choice of bread with sunflower sprouts or add to spiralized veggies. Delicious warm or cool. As always, choose organic ingredients. Ready in 15 minutes!

2 red bell peppers medium to large in size

2 handfuls (about 12-15) mini sugar plum tomatoes

2 cloves garlic

1/2 c Italian parsley

2 T olive oil

juice of 1 small meyer lemon

pinch of salt

1 cup raw almonds

Oven 450F

Wash and deseed bell peppers. Coat with olive oil and place on baking tray then roast in oven while preparing other ingredients. Turn peppers after 5 minutes. Roast for another 5 minutes then remove from oven to cool.

Measure 1 C almonds and set aside. Combine all other ingredients in a food processor or blender and blend. The food processor will give more texture and the blender will yield a smoother version. That’s it! Store in fridge in mason jar up to 3 days.

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angela barale